Seared Chicken with Brussels Sprouts

Apple-Pecan Pilaf
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Ingredients

  • 6 slices center cut bacon, chopped
  • 1½ lb boneless, skinless chicken breasts, halved lengthwise
  • ½ tsp salt, divided
  • ½ tsp pepper, divided
  • 2 (10-oz) pkg frozen roasted Brussels sprouts (such as Green Giant), thawed
  • 2 Tbsp minced garlic
  • 2 Tbsp whole-grain Dijon mustard
  • ½ cup low-sodium chicken broth
  • ½ cup white wine

Instructions

  1. Cook bacon in a large skillet over medium heat until crisp. Drain, reserving drippings in skillet.
  2. Sprinkle chicken with ¼ tsp each salt and pepper. Cook chicken, in batches, in hot drippings in skillet over medium-high heat 4 to 6 minutes per side or until browned.
  3. Stir in Brussels sprouts, garlic, mustard, and ¼ tsp each salt and pepper; cook 3 to 4 minutes or until sprouts are browned. Stir in broth and wine; cook 2 to 3 minutes or until sprouts are tender.
  4. Divide chicken and sprouts among plates; sprinkle with bacon.

Side Dish Ingredients

  • 2 (8.8-oz) pouches microwavable brown rice
  • 2 Honeycrisp apples, chopped
  • ¼ cup chopped pecans
  • 1 Tbsp minced garlic
  • 2 Tbsp olive oil
  • ¼ cup sweetened dried cranberries
  • ½ tsp salt
  • ½ tsp pepper

Side Dish Instructions

  1. Microwave rice according to package directions.
  2. Meanwhile, cook apples, nuts, and garlic in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes or until apples are crisp-tender. Stir in rice, cranberries, salt, and pepper.

Nutritional Information

Main Side Total
Servings 6 6
Calories
223
268
491
Fat (g) 6 10 16
Sat. Fat (g) 1 1 2
Protein (g) 31 4 35
Carb (g) 9 38 47
Fiber (g) 2 4 6
Sodium (mg) 377 204 581

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